This menu is something that you pull together from various components you have on hand on a spring night. I include the vegetables I used tonight below, but whatever fresh vegetables you might have would no doubt lead to good results. The idea here though is to not use too many. And for this to be really successful, you have to use the dried morel mushrooms that I suggest. And a drizzle of Chardonnay in the cream sauce wouldn’t hurt at all if you are so inclined.

House-made angel hair pasta topped with a saute of sliced baby carrots, shallots, asparagus julienne, spring English peas, and Morel mushrooms, tossed with a sauce of reduced mushroom soaking liquid, vegetable stock, and heavy cream
Bread Chez Edouard

Apple wedges with cheddar